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Another comparison thread-
I'm in the market for a 210 Wa-Petty and it has come down to these-
Konosuke HD 210 Wa-Petty
Suisin Inox Honyaki 210 Wa-Petty
or maybe even the Gesshin Ginga 210 Wa-Petty

I know there's alot of positive stuff out there on the Konosuke's; seems like a no brainer that it would be a great knife, f&f, profile, line functionality, ect. What does the Suisin Inox have over the Konosuke if anything? sharpness and ease of sharpening, edge retention, f&f, handle, profile, overall quality? Any feedback would be greatly appreciated, thanks.

I have seen Jon answer this question alot lately, maybe I will save him some trouble this time. This is a common comparison made, and there is actually a thread if you search on Kono HD/ GG/ Suisin comparisons, might help you out a bit, I think it's on Jon's japanese knife imports sub forum.

You can disagree with it, I was just restating something Jon has said in these posts, I don't own any of these knives, so I really have no opinion on them. A guy at work has a 210 HD, another has a 210 ginga, they like them, that's all I know.

to the OP, i think the suisin is quite superior to the HD in terms of edge retention and fit and finish. but HD wins as an overall value, even though its pretty overpriced these days. in my opinion gesshin ginga and sakai yusuke is the way to go for this style of knives these days, whether its carbon or stainless steel.